With Thanksgiving just around the corner, M has been asking for one of her favorite cookies…Pumpkin Snickerdoodles.  Now I’m not a huge fan of snickerdoodles in general.  I think they are way too much work for something that tastes just so-so.  However, Pumpkin Snickerdoodles are definitely the exception!  Something about pumpkin rolled in all that cinnamon-sugary goodness.  Yum!  M and I will be making these several times this Fall.

As with just about every recipe I make, I try to take out some sugar.  In this recipe, I eliminated 1/4 cup of white sugar and 1/4 cup of brown sugar.  I also used dark brown sugar instead of light brown.  I love the caramel-ly goodness the dark brown sugar adds.  As for the missing sugar, no one even noticed it was gone.

Pumpkin Snickerdoodle 

(recipe modified from Recipe Girl)

Makes about 60 cookies

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/2 cup sugar
1/2 cup dark brown sugar
2 sticks unsalted butter, softened
1 egg, large
3/4 cup pumpkins puree

SUGAR COATING
1/2 cup sugar
2 teaspoons cinnamon

Directions:

1. Adjust the oven racks to the middle position and heat the oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a large bowl, whisk together flour, cream of tartar, baking soda, salt and spices; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
4. Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
5. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don’t let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.